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Spicy Beef Lettuce Wraps

 

Any P.F. Chang’s fans out there? In our house we are fans of Asian food of all kinds, but since eating out is generally a special occasion for us, I have learned to make some of the dishes we enjoy. I’ll share our Thai curry recipe another day. :)

This is such a fun meal. First, you get to make your own at the table and eat it with your hands. It’s messy, but at least you have less dishes to do. It can be lunch, dinner, or even an impressive and pretty appetizer. My husband would probably eat it for breakfast if I let him! Maybe I’m just weird, but I love dishes that emphasize fellowship and community by having everyone eat from the same bowl. Finally, I know there are benefits to eating out, but there are benefits to eating in also: you get to pocket the cash you saved (score!) and you know exactly what is in your meal. No hidden sugar preservatives, or processed yuck.

Spicy Beef Lettuce Wraps

Author/Source:

Kim @ onceamonthmeals.com

Ingredients:

  • 1 pound ground beef
  • .5 cups onion, chopped
  • salt and pepper to taste
  • 2 teaspoons garlic, minced
  • 1 teaspoon fresh ginger, peeled and grated
  • 1 tablespoon sesame oil
  • 2.5 tablespoons soy sauce (coconut aminos if doing for paleo)
  • 1 tablespoon hot water
  • .5 teaspoon honey
  • 1 tablespoon Sriracha sauce (or more or less to taste)
  • 1.5 tablespoons lime juice
  • 3 stalks green onion, chopped
  • .25 cup peanuts, chopped
  • .25 cup fresh cilantro, chopped
  • 1 medium head iceberg lettuce

Directions:

In a large skillet cook ground beef and onions until meat is almost cooked through and onions are soft. Add salt and pepper to taste while cooking. Add garlic and ginger and cook until meat is no longer pink and garlic and ginger are fragrant. In a small bowl, mix together sesame oil, soy sauce, water, honey, and Sriracha. Pour over beef and mix to coat. Cook a minute or two until slightly thickened. Remove from heat and stir in lime juice, green onion, peanuts, and cilantro. Wash lettuce and carefully remove 6-8 large leaves. Divide beef mixture among the lettuce pieces and roll into a wrap.

Freezing Directions:

Cool meat and spoon into freezer bags and freeze. Do not freeze lettuce. TO SERVE: Thaw and reheat beef mixture. Serve as instructed above.

Servings: 2 (up to 4 if they are an appetizer)

**Make it Paleo – Substitute almonds for peanuts, coconut aminos for soy sauce

**conversion chart image provided by Erik Spiekermann

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16 Responses to “Spicy Beef Lettuce Wraps”

  1. Stephanie says:

    Looks yummy! I have a recipe using ground turkey, cilantro, peanut butter, chili paste, soy sauce, etc. We love it and don’t really care for the lettuce wraps in restaurants now. :-) I’ll have to try yours sometime. Looks like a slightly different twist!

  2. Wendy says:

    This looks delicious! I Would love to have you link up to my 2 carnivals today….http://www.aroundmyfamilytable.com/2012/04/feed-your-soul-5/ (anything food related) and http://everydaymomcakes.com/sugar-me-up-5/ (deserts only). Hope to see you around!

  3. Cathy C. says:

    This was so delicious! It’s the best lettuce wrap recipe I’ve tried!

  4. Miz Helen says:

    I just love lettuce wraps and can’t wait to try your recipe! Hope you are having a great Spring week end and thanks for sharing with Full Plate Thursday.

    Come Back Soon!

    Miz Helen

  5. JenS says:

    I plan on making these tonight! Very excited, I hope my whole family likes them.

  6. Lisa S says:

    These look delicious and I can’t wait to make them! I love lettuce wraps but never take time to make the filling fresh.

    I thought I would add a hint for families that have kids that don’t eat lettuce. If you get a package of asian rice wrappers (Whole Foods carries them), they are really easy (and fun) to rehydrate in a bowl of hot water. I usually put both lettuce leaves and rice wrappers on the table and everyone can pick.

    One question: Is there anything I can substitute for Sriracha sauce? I can’t use sodium bisulfite (in the Huy Fong brand that is popular), and I’d rather not make an entire batch of sriracha for one dish. A bit of garlic and some hot sauce, perhaps?

    • kim says:

      Great idea for the kiddos! I usually just mix it with plain rice for mine and they eat it with a fork (or hands as appropriate). As for the Sriracha, it has many uses, so don’t be afraid to make a whole batch and freeze the rest for later. Which recipe do you use? But for a substitution, you could try some extra garlic and some Thai red chiles. Look for them fresh or dried at a local Asian grocery or grow them yourself. They’re super easy to grow in containers and they freeze well. Looks like I need to do a post on homemade Sriracha! :)

      • Lisa S says:

        I looked at the ingredients in Sriracha and since it is mainly just garlic and chilies, I found another brand that should work for us — Panda brand Chili Garlic sauce. Yeay!

        I made a turkey lettuce wrap yesterday that I substituted into the April Diet menu (I’ running late for the month) and I froze it in cupcake tins, so that I can put all of them in one large ziplock. I do that with rice quite often so that we can each eat a different kind — it microwaves beautifully.

        Also, anyone that isn’t impressed with this on iceberg lettuce, you might try Red Leaf or Bibb. Yesterday, all I had was romaine hearts (and I had to “test” my lettuce wrap filling :) and it worked well to put the filling lengthwise in a couple smaller leaves, and was pretty, also.

  7. Anna C says:

    I don’t think I’m in love with trying to eat it in lettuce wraps, but the filling is delicious.

  8. Aliesha says:

    I made these today as part of my May freezer cooking. I substituted half of the ground beef for cooked lentils and it worked great! I made a big batch, so I used 2 pounds of ground beef and 3 cups (uncooked) lentils (cooked, of course) instead of 4 pounds of ground beef. These are delicious!

  9. Heather says:

    These were out of this world! I accidentally read the honey as 5tsp. intead of .5 tsp. but it was still amazing and I wouldn’t change a thing next time. I’d make these for company.

  10. [...] Lettuce Wraps inspired by Once A Month Mom, I always use ground turkey instead of beef and add shredded veggies to make it a little healthier, [...]

  11. [...] Spicy Beef Lettuce Wraps has changes: fish sauce or coconut aminos instead of soy sauce and the crispy peanuts recipe from Nourishing Traditions instead of plain peanuts [...]

  12. Tracy says:

    I have never heard of “coconut aminos” can Bragg’s liquid aminos be substituted and it still be Paleo? It is a Non GMO product.

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